Need Some Cajun Recipes from Some of You Ragin' Cajuns... `

[revrandy]

Hey.. Got Tony Chachere's Gumbo Mix.. but would like some reciepes to go along with the Gumbo.. Cajun Style...
:tiphat

[OGIA]

The only thing that's ever gone "along with" my gumbo is potato salad -- a big hunk of it right along the edge of the rice, sopping up some dat juice!! Oh, a piece of french bread does it rat, too! :tiphat

[Malvaro]

ummmmm.... maybe try the Chef's Corner (http://www.apostolicfriendsforum.com/forumdisplay.php?f=12)???

Don't people even read the other categories?

[Ferd]

The only thing that's ever gone "along with" my gumbo is potato salad -- a big hunk of it right along the edge of the rice, sopping up some dat juice!! Oh, a piece of french bread does it rat, too! :tiphat

what he said! this is a man after my own heart!

[BoredOutOfMyMind]

ummmmm.... maybe try the Chef's Corner (http://www.apostolicfriendsforum.com/forumdisplay.php?f=12)???

Don't people even read the other categories?

Are there Cajum re-see-pees in that dere cat-er gore-eeee?

[MissBrattified]

The only thing that's ever gone "along with" my gumbo is potato salad -- a big hunk of it right along the edge of the rice, sopping up some dat juice!! Oh, a piece of french bread does it rat, too! :tiphat

AMEN!!!!!

[Malvaro]

Ferd?!?!? The people have a question for you!!!

[Steve Epley]

My wife fries corn bread cakes to eat with gumbo. She does not use a mix but makes her own. I have had potato salad with it and like it.

[revrandy]

Concerning Sauce Pecaw... does that go over the Gumbo?...

Eatin's not the Problem.. Cookin' it right would be great!!

[Theresa]

Hey.. Got Tony Chachere's Gumbo Mix.. but would like some reciepes to go along with the Gumbo.. Cajun Style...
:tiphat

*phew*

I thought they were gonna string you up for saying MIX.....


glad to see they didnt





ROFL

[revrandy]

My wife fries corn bread cakes to eat with gumbo. She does not use a mix but makes her own. I have had potato salad with it and like it.

My wife is making Cornbread both sweet and non-sugar (which is the way I like it) ...

[OGIA]

*phew*

I thought they were gonna string you up for saying MIX.....


glad to see they didnt
After reading this post:

Concerning Sauce Pecaw... does that go over the Gumbo?...

Eatin's not the Problem.. Cookin' it right would be great!!
...he confirmed that he might be a novice in the Cajun cooking/eating realm, so I let it slide. I certainly don't expect him to know how to make a roux, either!!


Concerning Sauce Pecaw... does that go over the Gumbo?...

Eatin's not the Problem.. Cookin' it right would be great!!rr, Sauce Piquante (pee-cawnt....."t" optionally silent :winkgrin ) is a dish all by itself.

[Steve Epley]

After reading this post:


...he confirmed that he might be a novice in the Cajun cooking/eating realm, so I let it slide. I certainly don't expect him to know how to make a roux, either!!


rr, Sauce Piquante (pee-cawnt....."t" optionally silent :winkgrin ) is a dish all by itself.

I love the chicken piquante can't get it no where I have been. But I love it.

[revrandy]

After reading this post:


...he confirmed that he might be a novice in the Cajun cooking/eating realm, so I let it slide. I certainly don't expect him to know how to make a roux, either!!


rr, Sauce Piquante (pee-cawnt....."t" optionally silent :winkgrin ) is a dish all by itself.

Thanks for the Clarification.. I will look online for recipe.. seems Emeril has some good ones...

[OGIA]

Thanks for the Clarification.. I will look online for recipe.. seems Emeril has some good ones...

Paul Prudhomme has a few good cookbooks out, too. They (N.O.-ites) do it a bit differently from my mommanem. You'll see as much variation in this as in standards! :happydance

[revrandy]

Found...

www.realcajunrecipes.com

[OGIA]

Enjoy dem, cher (sha)! :thumbsup

[revrandy]

Paul Prudhomme has a few good cookbooks out, too. They (N.O.-ites) do it a bit differently from my mommanem. You'll see as much variation in this as in standards! :happydance

Found...

http://www.chefpaul.com/

[Ferd]

I certainly crenged at seeing this box gumbo business but I figured, he dont know no better....

now if revrandy has suggested he was feeding this to a louisiana evangelist, I would surely have cautioned against such a trespass.

[Theresa]

anyone want to share a reciepe for sweet cornbread?

[revrandy]

I certainly crenged at seeing this box gumbo business but I figured, he dont know no better....

now if revrandy has suggested he was feeding this to a louisiana evangelist, I would surely have cautioned against such a trespass.

We keep a confessional / Outhouse out back of the house... and there's a Minister on Call.. lest I transgress!!

[Ferd]

Just because I am sooooo nice, here is the official gumbo recipe of the WORLD

Real Gumbo, not that disgusting stuff that gets passed off as gumbo by people who don’t know better.

This is the OFFICIAL GUMBO OF THE WORLD! All other variants are just that: Variants. Why would you want a variant when you can have the real thing?

Ingredients:

2 Cups Flour
2 ½ cups Canola Oil
1 Chicken cut up.
2 Bay leaves
1 Onion quartered
2 Stalks Celery cut in large chunks
1 large Carrot

1 Lbs. Sausage
1 Onion diced
3 Cloves Garlic crushed
1 Green Bell Pepper diced
4 Stalks Celery diced
Tony Chachere's seasoning.
Green Onion

Roux:
Pre Heat Oven to 400
Mix the Flour and Canola Oil in a Dutch Oven (if you don’t have one go buy one). Place in oven. Check and stir every 15 minutes until the color is chocolate. If the roux starts to look gritty, add some more oil. (This is the hard part. You need to get the consistency of the uncooked roux right. It should be pretty loose but not overly so. Kind of like a milk shake that is about half melted. )
When the color is a chocolate brown remove from oven and stir to cool. If it smells burnt it is toss it and start over.


Cook the Chicken in a large stockpot with the Bay leaves, quartered onion, 2 stalks celery and large carrot for 1 hour. When the Chicken is done, take it out of the sock and de-bone
Remove all the ingredients from the stock. Reserve the Bay leaves. Allow the Stock to cool enough to degrease.

Cook the Sausage in a skillet and set aside.
Sauté the Diced Veggies and Garlic in the drippings from the sausage. Add butter or Olive Oil if needed.

Bring the Stock to boil and then start adding the Roux. When about half the Roux is added, start adding the Tony Chachere’s. When the saltiness is right the spice will be right. If you can’t take the spiciness don’t make gumbo. Add more Roux to desired taste and consistency. I add it all.

Add the veggies, sausage and deboned chicken. Bring to a boil and simmer for about an hour. Adjust the flavor. Degrease as much as possible. Just before serving slice the green onions and put on top of the Gumbo. Serve over Rice.

LONG GRAIN RICE! NEVER, NEVER, NEVER USE PAR-BOILED OR MINUTE RICE WITH GUMBO! THAT WILL KEEP YOU OUT OF HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

A good Cajun will Serve Gumbo over potato salad. It is very good that way….

If you want, get some Gumbo File Powder. ***VERY IMPORTANT*** don’t add the File to the Pot. NEVER allow gumbo with File to come to a boil it gets stringy this is one of the things that people do that makes me nuts…. Almost as bad as serving with Par-Boiled rice (something that God and I hate by the way). If you cant cook real rice, invest in a rice cooker they are great!
Sprinkle your Gumbo (in your bowl) with the File and enjoy!
Tabasco is also appropriate but don’t add to the pot, it might offend the weak tongued…

[Ferd]

And here is my "clean" version of dirty rice

Dirty Rice (well, kinda dirty rice which isnt real dirty rice as you wouldn’t cook the real thing if I told you how….you sure wouldn’t eat it if you knew what was in it)

1 Med. Onion diced

1 Green Bell Pepper

About 4 celery stalks.

1 lbs ground beef

2 cups rice

Tony's seasoning

(note the total amount of bell pepper and celery should be equal to the total amount of onion. AND the bell pepper and celery should be in equal parts.



Cook rice

Sauté veggies

(optional step) after you sauté the onions, you can place them in a blender and puree them. I do this because Mrs. Ferd doesn’t like the way onions feel in her mouth. I think it adds something to the dish so I think I like it better this way too…

Brown meat in a Dutch oven, add Tony's seasoning to taste. When meat is cooked add cooked rice and the pureed veggies stir together and re-season with Tony's to taste

NOTE: you don’t need salt as Tony's has salt. You don’t need pepper because Tony's has pepper. In fact Tony's is the perfect blend. When the salt is right the spice is right!

Good cookin' Ya'll!

Variation: if you don’t want to puree the veggies, just add the meat to the veggies after you have sautéed them to a nice light brown.

[BoredOutOfMyMind]

anyone want to share a reciepe for sweet cornbread?

Corn Fritters

http://www.realcajunrecipes.com/recipes/cajun/corn-fritters/591.rcr

Broccoli Corn Bread

http://www.realcajunrecipes.com/recipes/cajun/broccoli-cornbread/251.rcr

Secret Ingredient Number 1!

1 box Jiffy Cornbread Mix

[revrandy]

Just because I am sooooo nice, here is the official gumbo recipe of the WORLD

Real Gumbo, not that disgusting stuff that gets passed off as gumbo by people who don’t know better.

This is the OFFICIAL GUMBO OF THE WORLD! All other variants are just that: Variants. Why would you want a variant when you can have the real thing?

Ingredients:

2 Cups Flour
2 ½ cups Canola Oil
1 Chicken cut up.
2 Bay leaves
1 Onion quartered
2 Stalks Celery cut in large chunks
1 large Carrot

1 Lbs. Sausage
1 Onion diced
3 Cloves Garlic crushed
1 Green Bell Pepper diced
4 Stalks Celery diced
Tony Chachere's seasoning.
Green Onion

Roux:
Pre Heat Oven to 400
Mix the Flour and Canola Oil in a Dutch Oven (if you don’t have one go buy one). Place in oven. Check and stir every 15 minutes until the color is chocolate. If the roux starts to look gritty, add some more oil. (This is the hard part. You need to get the consistency of the uncooked roux right. It should be pretty loose but not overly so. Kind of like a milk shake that is about half melted. )
When the color is a chocolate brown remove from oven and stir to cool. If it smells burnt it is toss it and start over.


Cook the Chicken in a large stockpot with the Bay leaves, quartered onion, 2 stalks celery and large carrot for 1 hour. When the Chicken is done, take it out of the sock and de-bone
Remove all the ingredients from the stock. Reserve the Bay leaves. Allow the Stock to cool enough to degrease.

Cook the Sausage in a skillet and set aside.
Sauté the Diced Veggies and Garlic in the drippings from the sausage. Add butter or Olive Oil if needed.

Bring the Stock to boil and then start adding the Roux. When about half the Roux is added, start adding the Tony Chachere’s. When the saltiness is right the spice will be right. If you can’t take the spiciness don’t make gumbo. Add more Roux to desired taste and consistency. I add it all.

Add the veggies, sausage and deboned chicken. Bring to a boil and simmer for about an hour. Adjust the flavor. Degrease as much as possible. Just before serving slice the green onions and put on top of the Gumbo. Serve over Rice.

LONG GRAIN RICE! NEVER, NEVER, NEVER USE PAR-BOILED OR MINUTE RICE WITH GUMBO! THAT WILL KEEP YOU OUT OF HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

A good Cajun will Serve Gumbo over potato salad. It is very good that way….

If you want, get some Gumbo File Powder. ***VERY IMPORTANT*** don’t add the File to the Pot. NEVER allow gumbo with File to come to a boil it gets stringy this is one of the things that people do that makes me nuts…. Almost as bad as serving with Par-Boiled rice (something that God and I hate by the way). If you cant cook real rice, invest in a rice cooker they are great!
Sprinkle your Gumbo (in your bowl) with the File and enjoy!
Tabasco is also appropriate but don’t add to the pot, it might offend the weak tongued…


I got a Lil' Shockamoo... right here in my chair at work... almost took off around my office!! :happydance :happydance :happydance

[Theresa]

Corn Fritters

http://www.realcajunrecipes.com/recipes/cajun/corn-fritters/591.rcr

Broccoli Corn Bread

http://www.realcajunrecipes.com/recipes/cajun/broccoli-cornbread/251.rcr

Secret Ingredient Number 1!

1 box Jiffy Cornbread Mix

as in the sweet kind, almost like cake?

[Ferd]

I got a Lil' Shockamoo... right here in my chair at work... almost took off around my office!! :happydance :happydance :happydance

LOL! Brother, feed this to your church and everyone will get saved!

[revrandy]

as in the sweet kind, almost like cake?

Can't stand Jiffy....

Sweet Cornbread is for Lilly Livered Liberals!!!

Give me the Buttermilk and the Butter!!

[Ferd]

Can't stand Jiffy....

Sweet Cornbread is for Lilly Livered Liberals!!!

Give me the Buttermilk and the Butter!!

this is a man who knows something about Religion!

Amne Reverand! say on!

[revrandy]

this is a man who knows something about Religion!

Amne Reverand! say on!

I printed your recipe...


Would a Covered Iron Deep Skillet work for the Dutch Oven?

[Esther]

Are you lost?

What is this thread doing here?

We have a chef section just for this!


BOOM, you proud of me now? :)

[revrandy]

Are you lost?

What is this thread doing here?

We have a chef section just for this!


BOOM, you proud of me now? :)

Sorry Eshter...

if this goes to another location...


It




Is




Dead to me.....







:hmmm....

Sorry it's just the way it is...




:D

[revrandy]

Concerning the Doctrines of Gumbo???


Monoriceistic?

Trinicrawfishatarian??

or Duochickenistic in Nature??

[revrandy]

Concerning the Doctrines of Gumbo???


Monoriceistic?

Trinicrawfishatarian??

or Duochickenistic in Nature??

I Really believe Dr. Ferd we can combine the three into ONE!!!

ONE GUMBO!! :tiphat

[revrandy]

Concerning the Doctrines of Gumbo???


Monoriceistic?

Trinicrawfishatarian??

or Duochickenistic in Nature??

I Really believe Dr. Ferd we can combine the three into ONE!!!

ONE GUMBO!! :tiphat


Sorry Eshter...
This Thread just went Doctrinal.... Shant' be moved!!! :grampa :grampa

[revrandy]

Nnnnnnnnnnnnnooooooooooooooooooooooooooo!!!!!!!!!! !!!!!!!!!!!!!

Not relegated to some little shelf in Chef's Corner to be lost from the sight of humanity's judgements on the par excellence of what was contributed by men of sound Cajun Doctrine!!!!

IS THERE NO JUSTICE HERE???


IS THERE NO MERCY???


What if folks that loved Cajun Cookin' were snake handler short and leggin wearin' people??? :hmmm...

That Thread wouldn't be in Chef's Corner...

HARUMPH!~~~

[Trouvere]

Hey.. Got Tony Chachere's Gumbo Mix.. but would like some reciepes to go along with the Gumbo.. Cajun Style...
:tiphat

I like to eat baked sweet potatoes with my gumbo.The sweet offsets the salty.In South La its done alot.Potato salad is a staple as well.

[revrandy]

I like to eat baked sweet potatoes with my gumbo.The sweet offsets the salty.In South La its done alot.Potato salad is a staple as well.

Sounds good.. I may try it as suggested on top of the potater' salad...

[Trouvere]

Ferd that is fake gumbo and I am against it.

[revrandy]

Ferd that is fake gumbo and I am against it.

Bring it on.... Whatcha ya got??

[Ronzo]

And Ferd came straightway up out of the kitchen... and God said, "This is my beloved son, in whom I am well pleased. He will instruct you in the way of the Cajun cookin' an' Gumbo. He has the words of life. Hear ye him."

[Ferd]

Concerning the Doctrines of Gumbo???


Monoriceistic?

Trinicrawfishatarian??

or Duochickenistic in Nature??

I am the first and the last.


Rice should always be Long Grain rice. you will go straight to the hot place if you use par-boiled rice.

and I prefer chicken and sausage gumbo. seafood has to be done exactly right or it is a terrible flop.

the real question with gumbo is, do you put Okra in yours? I do not. some do. I think this is a 50-50 split. both are still orthodox.

[revrandy]

I am the first and the last.


Rice should always be Long Grain rice. you will go straight to the hot place if you use par-boiled rice.

and I prefer chicken and sausage gumbo. seafood has to be done exactly right or it is a terrible flop.

the real question with gumbo is, do you put Okra in yours? I do not. some do. I think this is a 50-50 split. both are still orthodox.


My wife likes the Okra... so we will probaly add it...

[Ferd]

Ferd that is fake gumbo and I am against it.

what are you talking about? RevRandy's gumbo in a box or my gumbo?


I bet you are one of those nasty okra eater!

[Ferd]

My wife likes the Okra... so we will probaly add it...

one more note, if you use Gumbo File, add it in your own bowl. if you cook it, it can get stringy and if you already have the okra in it, you will get a double portion.

[Ferd]

And Ferd came straightway up out of the kitchen... and God said, "This is my beloved son, in whom I am well pleased. He will instruct you in the way of the Cajun cookin' an' Gumbo. He has the words of life. Hear ye him."

LOL! well, something like that anyway. there WAS a blinding light. dont forget the blinding light.

[Ferd]

I printed your recipe...


Would a Covered Iron Deep Skillet work for the Dutch Oven?

so long as it has a thick bottom. the big deal is a pot that wont scorch or one that gets hot spots. you need even heat distrobution.

[Ferd]

Are you lost?

What is this thread doing here?

We have a chef section just for this!


BOOM, you proud of me now? :)

Esther, cant you let some folk have some fun? move it once the thread dies down some.

[revrandy]

Ferdly....

How long does it take to make this??

[Ferd]

Ferdly....

How long does it take to make this??

you should be done somewhere before the end of the milinium.

LOL.

well, it takes a good solid hour to make the roux.

it also takes about the same to make the stock but they can cook at the same time.

the rest of the prep can be done during the time the stock is cooking,

then putting it all together takes 15 to 20 minutes and then you should let it cook for about another hour.

the big deal is to cook slow and take your time getting rid of the fat.

[revrandy]

Ferd...

ROUX Made!! Pot Simmering Now.... What should the consistancy be???

Added Pured Veggies... Meats; Sausage... Chicken... Roux... really cool response when Roux was added!!

Tastes Great!!!! But what should the Consistancy be?// Thick... or Thinned??

[Ferd]

Ferd...

ROUX Made!! Pot Simmering Now.... What should the consistancy be???

Added Pured Veggies... Meats; Sausage... Chicken... Roux... really cool response when Roux was added!!

Tastes Great!!!! But what should the Consistancy be?// Thick... or Thinned??

I always go with thick some like it thinner but at the very least, it should coat the back of a spoon. we arent talking pudding here but not soup either.

[Ferd]

This is exciting, like watchinga kid ride a bike without training wheels for the first time!

[revrandy]

I always go with thick some like it thinner but at the very least, it should coat the back of a spoon. we arent talking pudding here but not soup either.

It's PEERRRFFFEECTTT>..Can I get a Halleujah!!!!! :shockamoo

[Ferd]

It's PEERRRFFFEECTTT>..Can I get a Halleujah!!!!! :shockamoo

halleujah!

awesome!!!!!!!!

[revrandy]

Will start on the Dirty Rice!!!!!


Come on Somebody!!!

[LadyCoonskinner]

Will start on the Dirty Rice!!!!!


Come on Somebody!!!

Are you cooking this, or is your wife?

Only REAL men cook!!!!

(Skinner is in BIG trouble :aaa or I am one)

[revrandy]

Are you cooking this, or is your wife?

Only REAL men cook!!!!

(Skinner is in BIG trouble :aaa or I am one)

Sis...

I can cook some folks under the table....:)

Here is the finished product of my labors...

Revshoney works full time and I get off a little earlier and enjoyed cooking!!

THIS...

http://i147.photobucket.com/albums/r306/rgraham28/100_7601.jpg


PLUS THIS...

http://i147.photobucket.com/albums/r306/rgraham28/100_7602.jpg

[revrandy]

EQUALS THIS....

http://i147.photobucket.com/albums/r306/rgraham28/100_7603.jpg

[Ronzo]

Only REAL men cook!!!!
true

[Ronzo]

Revrandy... you're supposed to use a bowl to serve it in. ;)

Well, most folks do at least...

[revrandy]

Revrandy... you're supposed to use a bowl to serve it in. ;)

Well, most folks do at least...

I'm still larnin'... :D

[Pressing-On]

This is the best Shrimp gumbo I've ever eaten.

Shrimp Gumbo

12 slices bacon, fried and drained on paper
Bacon grease
10 Tbsp. flour
12 c. water
5 lb. raw cleaned shrimp
2 lb. lump crabmeat
5 chopped onions
2 bell peppers, chopped
5 pkg. cut frozen okra
10 bay leaves
4 (no. 303) cans tomatoes
10 Tbsp. Worcestershire
5 Tbsp. salt
1 Tbsp. black pepper
2 cans tomato paste
4 shakes of Tabasco
1 Tbsp. parsley flakes
1 tsp. celery seed
2 tsp. soy sauce
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. savory

Mix bacon grease with flour to make brown roux. Cook everything, except shrimp and crabmeat,
for 3 hours. Add shrimp and crabmeat. When shrimp turns pink, they are done.

Crumble in the crisp bacon. Freezes well. Yields 1 dozen (22 oz) freezer jars. Can cut recipe down.
Serve over rice.

[Ferd]

Now dat was some pretty thick gumbo....


might want to go a little bit thinner next time but it looks pretty good.

[Trouvere]

The dirty rice almost looks right but the gumbo is not right.

[BoredOutOfMyMind]

Now dat was some pretty thick gumbo....


might want to go a little bit thinner next time but it looks pretty good.

It was sliced a bit thick.... I don't think the kids cared!

[revrandy]

The dirty rice almost looks right but the gumbo is not right.

Still working on it...

[revrandy]

It was sliced a bit thick.... I don't think the kids cared!

Or my colleagues at the office... :)

[Trouvere]

This is a great gumbo but you have to be brave to try it.



Turkey Neck and Tasso Gumbo


I pk of turkey necks.
I pk of chicken gizzards cleaned and soaked overnight in the fridge in milk.
I or two packs of fresh pork sausage.
1 pack of Tasso

2 large yellow onions(can somebody yell Texas!)
1 bunch of celery(its okay if its a skinny bunch) chop it up leaves and all just cut off the thickest part of the root.
1 large bunch of parsley.

1 cup plain flour
1 cup cooking oil
Tony Chacheres seasoning(to all cajuns just do what maw maw did.)

long grain white rice(Toro Brand is the best Louisiana produces.)
I fix rice by putting it into a pot and for every cup of rice I add a cup and a half of water.Salt it before you cook it.Bring to a rolling bowl and then
cover it with a lid and put the burner on the lowest setting...simmer and leave it alone.If it scorches or makes a crust save the crust to eat with milk and sugar later.

heat up a large dutch oven or pan and place two tablespoons oil in it.Brown all your meat.Don't add these dripping to the gumbo use them later to make dirty rice if you want or free them.

Fill a large stock pot with water half or three forths of the way and put on high to boil.
Begin making your roux by placing the cup of oil in a skillet and adding the flour a bit at a time.Put an old penny by the stove.When the flour is the color of the penny its done.Add this to the boiling water.Be careful as it can really cause deep burns.Let the roux cook for thirty minutes in the boiling water before adding anything else.When its done add the meat but omit the drippings.Then add the veggies and make sure the water is three forths way to the top.I can't remember what size my gumbo pot is but its larger than the largest stock pot I have.That is how much liquid I am talking about.
To season don't measure.Do what the Italians do.Start at one side of the pot and lightly cover the whole top with seasoning and then stir it in.

Cook this for about two hours on medium heat adding water as needed to keep the water level up to three forths.
This is soup.Scoop the rice into soup bowls with an icecream scoop and then fill it with gumbo.
It goes great with potato salad or baked sweet potatos and apple pie.
Note I did not get this recipe off the web but I grew up eating this in South Louisiana.My grandmother did not speak a word of english.We used to be
pointed to the front porch with our bowls.lol...Most people in La don't eat the french bread but make bisquits.We buy french bread at the store.lol.

oh yeah don't forget to put the ac on high and get your pillow because this will knock you out for the afternoon.

btw Gumbo file is mostly used in the Lake Charles/East Texas area (Groves,Port Arther by our cousins)

[Ferd]

Just because I am sooooo nice, here is the official gumbo recipe of the WORLD

Real Gumbo, not that disgusting stuff that gets passed off as gumbo by people who don’t know better.

This is the OFFICIAL GUMBO OF THE WORLD! All other variants are just that: Variants. Why would you want a variant when you can have the real thing?

Ingredients:

2 Cups Flour
2 ½ cups Canola Oil
1 Chicken cut up.
2 Bay leaves
1 Onion quartered
2 Stalks Celery cut in large chunks
1 large Carrot

1 Lbs. Sausage
1 Onion diced
3 Cloves Garlic crushed
1 Green Bell Pepper diced
4 Stalks Celery diced
Tony Chachere's seasoning.
Green Onion

Roux:
Pre Heat Oven to 400
Mix the Flour and Canola Oil in a Dutch Oven (if you don’t have one go buy one). Place in oven. Check and stir every 15 minutes until the color is chocolate. If the roux starts to look gritty, add some more oil. (This is the hard part. You need to get the consistency of the uncooked roux right. It should be pretty loose but not overly so. Kind of like a milk shake that is about half melted. )
When the color is a chocolate brown remove from oven and stir to cool. If it smells burnt it is toss it and start over.


Cook the Chicken in a large stockpot with the Bay leaves, quartered onion, 2 stalks celery and large carrot for 1 hour. When the Chicken is done, take it out of the sock and de-bone
Remove all the ingredients from the stock. Reserve the Bay leaves. Allow the Stock to cool enough to degrease.

Cook the Sausage in a skillet and set aside.
Sauté the Diced Veggies and Garlic in the drippings from the sausage. Add butter or Olive Oil if needed.

Bring the Stock to boil and then start adding the Roux. When about half the Roux is added, start adding the Tony Chachere’s. When the saltiness is right the spice will be right. If you can’t take the spiciness don’t make gumbo. Add more Roux to desired taste and consistency. I add it all.

Add the veggies, sausage and deboned chicken. Bring to a boil and simmer for about an hour. Adjust the flavor. Degrease as much as possible. Just before serving slice the green onions and put on top of the Gumbo. Serve over Rice.

LONG GRAIN RICE! NEVER, NEVER, NEVER USE PAR-BOILED OR MINUTE RICE WITH GUMBO! THAT WILL KEEP YOU OUT OF HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

A good Cajun will Serve Gumbo over potato salad. It is very good that way….

If you want, get some Gumbo File Powder. ***VERY IMPORTANT*** don’t add the File to the Pot. NEVER allow gumbo with File to come to a boil it gets stringy this is one of the things that people do that makes me nuts…. Almost as bad as serving with Par-Boiled rice (something that God and I hate by the way). If you cant cook real rice, invest in a rice cooker they are great!
Sprinkle your Gumbo (in your bowl) with the File and enjoy!
Tabasco is also appropriate but don’t add to the pot, it might offend the weak tongued…

Bump for the Evangelist BC

[Trouvere]

I disagree about that being the official gumbo of the world.Sorry but
the official gumbo of the world would be my Aunt Aline's Duck and Andouille
Gumbo.



For the brave at heart there is always."Guinea Gumbo."

http://www.guineafarm.com/breeders.html

[Ferd]

I disagree about that being the official gumbo of the world.Sorry but
the official gumbo of the world would be my Aunt Aline's Duck and Andouille
Gumbo.



For the brave at heart there is always."Guinea Gumbo."

http://www.guineafarm.com/breeders.html

disagree all you want. my gumbo is the "Mother sauce" all others are variations.

[Trouvere]

disagree all you want. my gumbo is the "Mother sauce" all others are variations.

keep believing it:roseglasses

[Esther]

What is this ingredient?

1 pound sliced andouille

[AmazingGrace]

What is this ingredient?

1 pound sliced andouille

It is a type of sausage... hmmmm tryin to think of how to splain' it... lets see if they have something close out dar....Wondermus!!!! Delightful!


(French: [ɑ̃duj], American English: [ɑnˡdu:ɪ]) is defined [1] as "a course[sic]-grained smoked meat made using pork, chitterlings, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French or German immigrants. Today the sausage is most often associated with Cajun cooking." [1]

Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

[Esther]

It is a type of sausage... hmmmm tryin to think of how to splain' it... lets see if they have something close out dar....Wondermus!!!! Delightful!


(French: [ɑ̃duj], American English: [ɑnˡdu:ɪ]) is defined [1] as "a course[sic]-grained smoked meat made using pork, chitterlings, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French or German immigrants. Today the sausage is most often associated with Cajun cooking." [1]

Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

Awe thanks. I wonder if it is what gives the flavor to the Andouille Gumbo's?

[Trouvere]

It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
This must be why Cajuns drink so much.All the smoking is bound to make a peson thirsty.lol.

[AmazingGrace]

It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
This must be why Cajuns drink so much.All the smoking is bound to make a peson thirsty.lol.

Thats funny dont care who ya are! Is the second hand smoke from that bad for ya????

[Ferd]

Bumping for Margie.

Just because I am sooooo nice, here is the official gumbo recipe of the WORLD

Real Gumbo, not that disgusting stuff that gets passed off as gumbo by people who don’t know better.

This is the OFFICIAL GUMBO OF THE WORLD! All other variants are just that: Variants. Why would you want a variant when you can have the real thing?

Ingredients:

2 Cups Flour
2 ½ cups Canola Oil
1 Chicken cut up.
2 Bay leaves
1 Onion quartered
2 Stalks Celery cut in large chunks
1 large Carrot

1 Lbs. Sausage
1 Onion diced
3 Cloves Garlic crushed
1 Green Bell Pepper diced
4 Stalks Celery diced
Tony Chachere's seasoning.
Green Onion

Roux:
Pre Heat Oven to 400
Mix the Flour and Canola Oil in a Dutch Oven (if you don’t have one go buy one). Place in oven. Check and stir every 15 minutes until the color is chocolate. If the roux starts to look gritty, add some more oil. (This is the hard part. You need to get the consistency of the uncooked roux right. It should be pretty loose but not overly so. Kind of like a milk shake that is about half melted. )
When the color is a chocolate brown remove from oven and stir to cool. If it smells burnt it is toss it and start over.


Cook the Chicken in a large stockpot with the Bay leaves, quartered onion, 2 stalks celery and large carrot for 1 hour. When the Chicken is done, take it out of the sock and de-bone
Remove all the ingredients from the stock. Reserve the Bay leaves. Allow the Stock to cool enough to degrease.

Cook the Sausage in a skillet and set aside.
Sauté the Diced Veggies and Garlic in the drippings from the sausage. Add butter or Olive Oil if needed.

Bring the Stock to boil and then start adding the Roux. When about half the Roux is added, start adding the Tony Chachere’s. When the saltiness is right the spice will be right. If you can’t take the spiciness don’t make gumbo. Add more Roux to desired taste and consistency. I add it all.

Add the veggies, sausage and deboned chicken. Bring to a boil and simmer for about an hour. Adjust the flavor. Degrease as much as possible. Just before serving slice the green onions and put on top of the Gumbo. Serve over Rice.

LONG GRAIN RICE! NEVER, NEVER, NEVER USE PAR-BOILED OR MINUTE RICE WITH GUMBO! THAT WILL KEEP YOU OUT OF HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

A good Cajun will Serve Gumbo over potato salad. It is very good that way….

If you want, get some Gumbo File Powder. ***VERY IMPORTANT*** don’t add the File to the Pot. NEVER allow gumbo with File to come to a boil it gets stringy this is one of the things that people do that makes me nuts…. Almost as bad as serving with Par-Boiled rice (something that God and I hate by the way). If you cant cook real rice, invest in a rice cooker they are great!
Sprinkle your Gumbo (in your bowl) with the File and enjoy!
Tabasco is also appropriate but don’t add to the pot, it might offend the weak tongued…

[*AQuietPlace*]

This recipe looks awesome! I can't wait to try it!

[Sarah]

This recipe looks awesome! I can't wait to try it!



I want to try it as well.

FERD, what kind of sausage do you use? I know Cajuns are very picky about their sausage...

[Ferd]

I want to try it as well.

FERD, what kind of sausage do you use? I know Cajuns are very picky about their sausage...

I generally use homeade deer sausage. in a pinch I just hold my nose and buy what I can find here in Dallas.

Use what you like. If I was in Louisiana, that would not be hard to find.

[Esther]

Bumping for Margie.

Ferd I have never seen a gumbo recipe with bay leaves. What does it do for the gumbo?

[ReddMann24]

Rice is really the best thing to serve gumbo with?..cant believe no one jumped on that.
Seriously Ive never heard of sides with gumbo?....Google cajun carls outdoors for some really good recipes. He used to have a really good one for white etoufee on there.

[Esther]

Rice is really the best thing to serve gumbo with?..cant believe no one jumped on that.
Seriously Ive never heard of sides with gumbo?....Google cajun carls outdoors for some really good recipes. He used to have a really good one for white etoufee on there.

Rice is the only thing I have ever served with gumbo. I like it without rice as well.